Cooking Chicken Breast Reduces Dialyzable Iron Resulting from Digestion of Muscle Proteins
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2014-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2014/345751 |
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